MERMAN'S REVENGE RECIPE
CRAB RANGOON DIP
Everything you love about crab rangoon turned into a hot, creamy dip with lump crab, melty white cheddar, sweet chili sauce and a bright Lemon Pepper finish.
LET'S COOK
DIRECTIONS
GET THE OVEN READY
Heat the oven to 375°F. Lightly coat a small baking dish, roughly 1 quart in size, with cooking spray.
BUILD THE CREAMY BASE
Add the softened cream cheese and mayonnaise to a mixing bowl. Stir in the white and light green portions of the scallions, soy sauce, sriracha, garlic powder, onion powder, salt, white pepper and 1½ teaspoons sweet chili sauce. Mix until smooth and evenly seasoned.
FOLD IN THE GOOD STUFF
Gently fold the crabmeat and 1 cup of the shredded white cheddar into the cream cheese mixture. Don't overwork it—you want plenty of crab throughout the dip.
LOAD THE BAKING DISH
Spoon the crab mixture into the prepared baking dish and smooth the top. Finish with the remaining ½ cup shredded white cheddar.
BAKE UNTIL BUBBLY
Bake for about 25–28 minutes, until the center is hot and the cheese is melted with bubbling edges.
GIVE IT SOME COLOR
Switch the oven to broil and let the top cook for another 2–4 minutes, watching closely, until the cheese develops a lightly browned finish.
FRY THE WONTON CHIPS
While the dip is baking, heat a few inches of oil to 350°F. Fry the wonton triangles in small batches, turning as needed, until crisp and golden. They cook quickly, so keep an eye on them.
SEASON THE CHIPS
Transfer the fried wontons to a paper towel-lined tray and season lightly with kosher salt while they are still hot.
FINISH LIKE A MERMAN
Let the hot dip rest for about 5 minutes. Drizzle the remaining sweet chili sauce over the top, add the reserved scallion greens and finish with a light shake of Merman's Revenge Lemon Pepper Seasoning . That final hit of lemon cuts through the richness and gives the whole dip a bright finish.
DIP & DESTROY
Serve the Crab Rangoon Dip warm with the crispy wonton chips and dig in while the cheese is still hot and melty.
MADE WITH
LEMON PEPPER SEASONING
Bright Florida lemon, cracked black pepper, garlic and savory seasoning add a fresh citrus finish that cuts through the rich, creamy crab dip.
EXPLORE LEMON PEPPER →
GOOD TO KNOW
TIPS FROM
THE MERMAN
KEEP THE CRAB CHUNKY
Fold the crab into the creamy base instead of aggressively stirring it. Bigger pieces make every scoop better.
DON'T WALK AWAY FROM THE WONTONS
They go from pale to golden fast. Fry in small batches and pull them as soon as they become crisp and lightly browned.
FINISH WITH LEMON PEPPER
Add the Lemon Pepper Seasoning after the dip comes out of the oven. The fresh lemon flavor stays brighter and balances the rich cheese and crab.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
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